{"id":32499,"date":"2017-12-12T08:00:36","date_gmt":"2017-12-12T13:00:36","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32499"},"modified":"2017-12-08T08:58:38","modified_gmt":"2017-12-08T13:58:38","slug":"cheese-day-burrata","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-burrata\/","title":{"rendered":"Cheese Of The Day: Burrata"},"content":{"rendered":"

\"\"<\/a><\/h2>\n
\n

Burrata
\n\"\"<\/a><\/h2>\n

|Buh-RAH-tuh<\/span>|<\/p>\n

When we have downtime at the <\/span>culture<\/b> headquarters, we often dream about diving into pillowy pockets of buffalo\u2019s milk mozzarella\u2014and this cheese is no exception to our daydreams. In the tradition of the southern Italian classic, this luscious <\/span>burrata<\/span><\/a> from Colombian producer <\/span>Deca & Otto<\/span><\/a> is made using high-fat milk from Colombia\u2019s many grass-fed buffaloes.<\/span><\/p>\n

To make these little pouches, cheesemakers begin with the traditional mozzarella process. Curds are formed, chopped, and reheated until they become flexible. They\u2019re then stretched and solidified. For that extra decadent experience, they\u2019re formed into pouches and stuffed with stracciatella, a mixture of shredded mozzarella and buffalo cream: cheese filled with more cheese. Burrata is submerged in brine until ready to eat so it stays moist.<\/span><\/p>\n

Place this delicate pocket on a plate for a few minutes, and that cream will start to ooze out. Cut it open, and it\u2019ll explode into a delightfully gooey mass, with a stracciatella inside that almost looks like rice pudding. It\u2019s milky on the nose and on the palate, with all the unctuous richness that we love in buffalo milk cheese. Plop atop pasta or salad, or garnish simply with olive oil before diving in with a spoon. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

In the tradition of the southern Italian classic, this burrata from Colombian producer Deca & Otto is made using grass-fed buffalo milk.<\/p>\n","protected":false},"author":11,"featured_media":32581,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[1981,1994,1993],"coauthors":[842],"class_list":["post-32499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-buffalo-milk-cheese","tag-burrata","tag-deca-otto"],"acf":[],"yoast_head":"\nCheese Of The Day: Burrata - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-burrata\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Of The Day: Burrata\" \/>\n<meta property=\"og:description\" content=\"In the tradition of the southern Italian classic, this burrata from Colombian producer Deca & Otto is made using grass-fed buffalo milk.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-burrata\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-12-12T13:00:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/12\/cotd-decaotto.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"430\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"culture: the word on cheese\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"culture: the word on cheese\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-burrata\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-burrata\/\",\"name\":\"Cheese Of The Day: Burrata - 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